This galette dough is just what you need to make galettes with savory fillings, such as this Sausage, Onion and Pepper Galette. It will come in handy for all of your savory galette experiments.
The cornmeal adds a slight bit of crunch to this flaky, buttery crust.
The Washington Post food section recently included a section on savory galettes: Think pies are too fussy? A rustic galette is just as impressive — and much easier. I used the Post’s recipe for the galette dough (utilizing my preferred method of grating frozen butter into the dry ingredients). It’s a very good dough and “endlessly adaptable” as described in the Post.
The dough recipe makes two 11-inch crusts. You can use one crust to make my Sausage, Onion and Pepper Galette, leaving you with an extra crust for a different tart. I loved this Mushroom and Fennel version from the Post (pictured above)
Be sure to make the dough in advance and refrigerate it for at least an hour before making your galette.
You can store the dough in the refrigerator for up to three days or freeze the dough for a few months. If frozen, defrost it in the refrigerator the night before making a galette.
Ingredients
You need the following ingredients for this savory galette dough.
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2 cups flour, plus more if needed
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1/2 cup medium or finely ground cornmeal
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2 teaspoons sugar
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1 teaspoon kosher salt
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16 tablespoons (2 sticks) frozen unsalted butter
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1/4 cup ice water
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1/4 cup sour cream (buttermilk or plain yogurt will work)
Directions
Mix together the flour, cornmeal, sugar and salt in a large mixing bowl.
Using the large holes on a grater, grate the two sticks of butter into the dough, stopping occasionally to stir the bits of butter in the dough to coat them with the dry ingredients.
Mix the ice water and sour cream together. Drizzle a few tablespoons at a time over the flour-butter mixture and use a flexible spatula to stir in the liquid. Continue adding a few tablespoons at a time until the dough is just wet enough that it holds together when you squeeze clumps of dough with your fingers. You may need a touch more flour or water, but be careful not to add too much water. You don’t want the dough to be sticky.
Make a large ball from the dough. Divide it in half and form each half into a disk. Wrap each disk in plastic wrap and refrigerate.
Related Posts
Try this delicious Rustic Peach Galette.
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